4 c. chicken or vegetable broth
1 Tbsp. soy sauce
1 Tbsp. Honey Ginger White Balsamic
1 Basil Olive Oil
2 tsp. Toasted Sesame Oil
2 c. fresh or frozen kale, chopped
10 oz. vegetable, chicken or pork
1/4 c.yellow onion, thinly sliced
1/4 c. scallions, chopped
2 - 3 Tbsp. fresh cilantro, chopped
1 - 2 Tbsp. chili garlic paste (optional)
Combine the broth, soy sauce, balsamic, olive oil, and oil in a medium saucepan or pot. Whisk these ingredients together until well combined.
Place the saucepan over med-high heat and bring the soup base to a gentle simmer. Once the soup base is simmering, add the kale. Let it cook until the kale becomes tender-crisp, about 5 minutes.
Introduce the potstickers to the simmering soup base. Allow them to simmer until they are fully cooked through which usually takes 2 -3 minutes.
Divide into individual serving bowls. To enhance the taste top each bowl with yellow onion, scallions, cilantro and a dollop of chili paste. Serve the soup along side fresh lime wedges allowing diners to add a splash of citrus to their taste.